The sky is a blank white and all the distances are obscured by the steady, light rain/fog. It’s almost as though someone mixed the upper layers of the water with the bottom layers of the air and it’s only just starting to fall out! 51F and the air smells really good. Some of the weather stations by the ocean are registering wind in the upper teens, but mostly there’s very little, only 8mph at the KoA campground on the other side of the bridge (which is the closest.)
We were early at the shop yesterday on the off chance that there was going to be someone for class. Didn’t happen, so we got to work sorting more stuff out of the back. Eventually we were cooking and then we had the House Capuchin potluck in the afternoon. We were pretty busy with customers, too, since the weather turned really nice.
By 5:30 Tempus and I were both wiped enough that we closed up and went home. We were in bed by 7pm and I don’t know what Tempus did for certain, but I slept through until 9am, waking between 11 and 1 and going right back to sleep! Not tired, no! Wow….
I was out taking pictures this morning of some of the things that are budding/flowering at this point. Eventually, I’ll start putting the pictures in again. I had planted the root end of the leeks, but something dug them out of the bucket again, drattit.
So today, we have a lot to do to get caught up and make some progress. I’m wading through piles of stuff in the office space, some of which I can put away because I can’t reach the spot where it goes. That’s frustrating.
Wicca 101 tonight is finally going farther in Lesson 3.
A Ken Gagne pic of the Alsea Bay Bridge from 3/6.
Today’s Plant is Mugwort, Artemisia vulgaris. One of the Nine Herbs of the old Anglo-Saxon charm, this herb has many different uses from insect-repelling to flavoring beer. It’s a bad one for pregnant women to ingest since it can induce abortion, since it’s a mild poison, but it’s used as a medicinal for various complaints and as a food. Some of the traditional folk uses are: magical protection, to repel insects, especially moths, from gardens., as a remedy against fatigue, to protect travelers against evil spirits and wild animals.http://en.wikipedia.org/wiki/Nine_Herbs_Charmhttp://en.wikipedia.org/wiki/Mugwort– Feminine, Venus, Air/Earth – Clairvoyance, psychic dreams, astral projection, protection, strength. Place in the shoes for protection and to prevent fatigue on long journeys. The fresh leaves rubbed on a magick mirror or crystal ball will strengthen divinatory abilities. Mugwort is perhaps the most widely used Witches’ herb of all time.
Kasuga Matsuri is the monkey festival held at the Kasuga grand shrine. It is a festival of music and dance particularly the bukaku style which is the oldest continuous music (gagaku) and dance (bukaku) tradition in the world, dating back 12 centuries. Click for larger pictures (they’re both beautiful) More on the Grand Shirne here: http://en.wikipedia.org/wiki/Kasuga-taisha#Festivals and here:http://www.sacred-destinations.com/japan/nara-kasuga-grand-shrine and on the sacred dance style here: http://en.wikipedia.org/wiki/Bugaku and music here: http://en.wikipedia.org/wiki/Gagaku
The shop opens at 11am! Winter Hours are 11am-5pm Thursday through Monday, although we’re there a lot later most nights. Closing is drifting later with the sunset time, but it won’t be official until Spring Break. Need something off hours? Give us a call at 541-563-7154 or Facebook or email at email@example.com If we’re supposed to be closed, but it looks like we’re there, try the door. If it’s open, the shop’s open! In case of bad weather, check here at the blog for updates, on our Facebook as Ancient Light, or call the shop.
Love & Light,
Today’s Astro & Calendar
Full Moon – The day of the day before and day after the true Full Moon. “And better it be when the moon is full!”! Prime time for rituals for prophecy, for spells to come to fruition, infusing health and wholeness, etc. A good time for invoking deity. FRUITION Manifesting goals, nurturing, passion, healing, strength, power. Workings on this day are for protection, divination. “extra power”, job hunting, healing serious conditions Also, love, knowledge, legal undertakings, money and dreams. God/dess Aspect: Mother/Abundance/Kingship – – Associated God/desses: Danu, Cerridwen, Gaia, Aphrodite, Isis, Jupiter, Amon-Ra. Phase ends on 3/13 at 7:54pm. Waning Moon Magick – From the Full Moon to the New is a time for study, meditation, and magic designed to banish harmful energies and habits, for ridding oneself of addictions, illness or negativity. Remember: what goes up must come down. Phase ends at the Tide Change on 3/27 at 7:57pm. Waning Gibbous Moon – Best time for draining the energy behind illness, habits or addictions. Magicks of this sort, started now, should be ended before the phase change to the New Moon. – Associated God/dess: Hera/Hero, Cybele, Zeus the Conqueror, Mars/Martius, Anansi, Prometheus. Phase ends at the Quarter on 3/20 at 8:31am
The Moon rises due east around the end of twilight. Almost an hour later <<<< Jupiter follows up below it, and about 20 minutes later Spica >>>> rises to Jupiter’s lower right. This curving vertical lineup is high in fine view by about 9:30 or 10.
Mars (magnitude +1.4, in Aries) is the faint orange “star” well to the upper left of Venus, by 20° to 26° this week. In a telescope Mars is just a tiny fuzzblob 4.5 arcseconds across. Mars is traveling eastward against the stars almost as fast as the seasonal turning of the sky carries the stars westward above your local landscape (as seen at the same time each evening). So even as Venus plummets, Mars will continue to hang almost in place from night to night.
Goddess Month of Moura, runs from 2/20-3/19
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14
Runic half-month of Teiwaz/Tyr, 2/27-3/13 This is a time of positive regulation, sacrifice and hard work in order to progress. Runic half-month of Berkana/ Beorc, 3/14-29 Half-month ruled by the goddess of the birch tree; a time of purification for rebirth and new beginnings.
©2016 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Nuin/Nion/Ash, Feb 18 – Mar 17, Nion (NEE-uhn), ash – the common ash (Fraxinus excelsior L.) is a major tree of lowland forests in much of Europe, along with oaks and beeches. It grows to 40 m (130 feet) in open sites, with a broad crown reminiscent of American elm trees. Ash was and still is an important timber tree, and is a traditional material for the handle of a besom. The common ash is occasionally cultivated in North America, and similar native ash species are widely grown as street trees. Ashes are members of the Olive family (Oleaceae).
Ogam letter correspondences to study this month Oir – Spindle Ogam letter correspondences
Letter: TH, OI
Meaning: Finish obligations and tasks or your life cannot move forward.
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
~ /Low Time Feet Sunset Visible
M 13 High 1:55 AM 7.8 7:31 AM Set 8:15 AM 99
~ 13 Low 8:01 AM 1.0 7:20 PM Rise 8:44 PM
~ 13 High 1:58 PM 7.8
~ 13 Low 8:17 PM 0.4
Affirmation/Thought for the Day – The height of your accomplishments will equal the depth of your convictions.
~ The person who can be only serious or only cheerful, is but half a man. – Leigh Hunt (1784-1859) English writer
~ The true secret of happiness lies in taking a genuine interest in all the details of daily life. – William Morris
~ The truth, the absolute truth, is that the chief beauty for the theatre consists in fine bodily proportions. – Sarah Bernhardt (1844-1923) French actor
~ The whole of life lies in the verb to see. – Teilhard de Chardin
To be silent and meditative is so ecstatic, you will forget all about your search for meaning, truth, God. And once you have dropped the wrong questions, the wrong answers disappear of their own accord. Then between you and existence there is no question, there is no answer, but there is a communion. Your heart slowly slowly starts beating in the same rhythm as the whole existence. You start feeling yourself part of this immense organic whole. You enjoy tremendously. – Osho
Personal Omelettehttp://greenhaventradition.weebly.com/ostara-recipes.html This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
This is more of an algorithm than a specific recipe. It’s ideal for Ostara celebrations in a solitary or small-group context, especially if people have different dietary needs or tastes.
Tools: Use a small nonstick skillet with sloped sides, and a plastic spatula with a fine edge. These make it easier to fold the omelette.
Heat: Turn the heat on so the skillet will be hot before you add the eggs. It should be hot enough that the egg mixture sizzles and starts to cook immediately, but not so hot that the egg layer promptly forms a huge bubble in the middle. On my stove, pointing the dial marker at “Low” is ideal.
Lubricant: Use about a tablespoon of ghee, also known as clarified butter, available in ethnic or international stores. It is better for you, and MUCH more heat-tolerant than ordinary butter or margarine, so it won’t burn. Ghee is a crucial ingredient in a perfect omelette – nothing else performs as well.
Eggs: In a small bowl, scramble together 1-3 eggs. Most people like a 2-egg omelette; vary according to appetite. Farm-fresh or organic eggs tend to have better color, texture, flavor, and nutrients than ordinary commercial eggs.
Milk: Add 1-3 teaspoons of milk. It makes the eggs blend better and improves flavor. Skim or other lite milk will save calories; whole milk, half-and-half, or cream make for a heavier and richer omelette. I typically use half-and-half, sparingly. Once the eggs are scrambled, mix in the milk. Pour the egg mixture into the skillet. If it doesn’t spread evenly, tilt the skillet gently to fill out the circle.
Spices: Salt and pepper to taste. White pepper doesn’t make dark flecks in the eggs, if you care about that. Sage, oregano, sweet marjoram, thyme, cilantro, or parsley are also good. Add just a pinch or a spinkle of spices to the top of the egg circle.
Cheese: Any kind of cheese that melts easily will work in an omelette. Swiss, cheddar, and mozzarella are excellent. Flavored herbal cheeses are also nice. Use 1-2 singles or about 1/8 cup of shredded cheese. If you’re carving cheese off a block, make thin slices or shavings so they’ll melt. If you want chunks of cheese, cut thicker slices from a block and dice them before starting the eggs. Add the cheese when the egg layer is mostly cooked but still wet on top.
Filling: Many types of vegetables (cooked or raw) and meat work in an omelette. Peppers, onions, mushrooms, and tomatoes are good vegetables. Chicken, turkey, sausage bits, bacon bits, beef chips, diced ham, etc. are good meats. (This is a great way to use leftovers.) Slice, dice, or chop them – and heat them if they were cold — before starting the eggs. Store filling ingredients in small bowls within reach of the skillet. Add about 1/8 to 1/4 cup of filling when the egg layer is cooked and the cheese is melting. Spread filling from the middle of the egg circle towards one edge.
Folding: With the spatula, carefully lift the empty edge of the egg circle. The underside should be light brown. Fold over the filling, press gently, and hold for a few seconds to allow the filling and cheese to meld. Turn the heat OFF. Let the omelette sit for about a minute. Check the underside; it should be a slightly deeper brown. Hold a plate close to the skillet, slide the spatula all the way under the omelette, and quickly transfer the omelette to the plate.
This was originally published in The Wordsmith’s Forge on 1/22/09, then revised for reprint 6/24/11.
Dilly Egg Salad – adapted from http://autumnearthsong.com/2012/03/03/ostara-recipes-2012/
(recipes can be doubled and make all 4 sauces)
- 8 eggs
- 2 TB mayo
- 2 TB Dijon mustard
- 1 tsp dill weed
- ½ tsp paprika (optional)
- 1/3 cup red onion, minced
- Salt and pepper to taste.
Place eggs in a large saucepan, cover in cold water and bring to a boil. Boil for 10-12 mins, remove from heat. Run eggs under cold water until cool. Peel and Chop.
Place eggs and remaining ingredients in a large bowl; mix well. Serve on on a bed of lettuce with sides of dipping sauce as below and pumpernickel bread ….
Makes 4 servings.
Dipping sauces – Make 2 of the ones below
Mix 2 TB mayo and 2 TB Dijon mustard together. Sprinkle with fresh chopped chives.
Take ¼ cup of frozen raspberries or strawberries and whirl in a blender with 1 Tbsp apple cider vinegar and top with chopped fresh mint leaves or lemon balm
In a food processor mix ¼ cup of unsweetened plain yogurt with 1 inch of peeled cucumber and ¼ tsp wasabi powder.
Not exactly a sauce, but make honey butter by whipping 1 Tbsp honey with ¼ cup butter and top with dill, tarragon or cilantro.
Eggnog French Toast
- 2 c eggnog
- 1 egg, slightly beaten
- 1/2 tsp cinnamon
- 6 Croissants
- 3 tbsps butter
In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. Yield: 6 servings.
Submitted By Dana